INSPECTION REPORT Health Protection CTIN-BMEUDE

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE March 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE March 09, 2020
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Wok with ladle was left in the handwash station in the front (behind wok station). Corrective Action(s): Do NOT store anything in this handsink. Please add a sign in Japanese and English to remind your staffs. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # CTIN-BLPRY6 of Feb-11-2020 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Several containers of raw noodles were left at room temperature. Correction: There is inadequate refrigeration units to store the amount of noodles made onsite. Install another refrigeration unit at the noodle making area to store the raw noodles by follow up inspection (cooler or freezer). Noodles should be made, used in the ramen bar or stored in the refrigeration units only, not left at room temperature. As discussed shelf stable products will require lab testing to confirm food safety. Place the premade nooldes in existing refrigeration units right away.

Comments

Soup being properly cooled at time of inspection. ->please obtain new ice wand as one lid is broken Soup cooler maintained <4C. Chicken breast was informed to be cooked in boiling water for 1.5 hours, then cooled and stored in the walk-in cooler. Before use, the chicken breast will be cut and placed in toppings cooler and served as is. Bathroom closed after use. Adequate paper towels available. 200ppm Quats sanitizer available. Dishwasher operational with 100ppm chlorine at plate. ->please have staffs check if dishwasher is working FIRST thing everyday to ensure it is operational Temperature and dishwasher records maintained. Ramen noodle cooler added to temperature charts. Remember you will need an extra column to record second ramen cooler. Discussed garbage issue in the back and importance of general sanitation and handwashing. Pending: 1) Additional ramen noodle cooker has been ordered but delivery is late so it has not been installed. Please have this corrected by Monday March 9. 2) Food Safety Plan for new menu item and Sanitation Plan for new gyoza machine have not been submitted to date.